My 2nd attempt at this! w/ some qview

Discussion in 'Pork' started by themagicone, Jun 14, 2008.

  1. themagicone

    themagicone Newbie

    Today I decided to try a brisket, some venison and some of my ham I'm curing. I removed the whole 21lb slab of fresh ham and got to work on it. The first picture is what I got, 4 good slabs of boneless meat - all about the same size and weight. Those 4 went back into the cure, 2nd picture, the other little hunk went with everything else on the smoker along with the bone for some ham/bean soup. The cure seems to be working, the meat is getting a very nice pink color and no mold or anything bad seems to be present. Going to smoke the rest next weekend. I'll let everyone know how it turns out. I used a spicy mustard paste and some basic rub for it.
     
  2. themagicone

    themagicone Newbie

    forgot the pics!
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  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Everything sounds like you're on your way to a great smoke! Good luck, especially on the fresh ham. I'll be watching to see how yours is done and if it turns out well, may chat with ya about your process!

    Not sure what the last picture was, but pics 1&2 looked good! [​IMG]
     
  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Yeah, pic 1 & 2 look great. Thought It was my beer on #3... Or sumthin from the Hubble telescope
     

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